Peach Honey Cupcakes (Print Format)
Light cupcakes with peaches and honey, finished with creamy cheese frosting. A treat everyone will enjoy on warm days.
# Ingredients:
→ Cupcake Base
01 -
½ teaspoon baking soda
02 -
1½ cups plain flour
03 -
½ teaspoon baking powder
04 -
¼ teaspoon salt
05 -
½ cup room-temperature butter, unsalted
06 -
½ cup white sugar
07 -
½ cup honey
08 -
1 teaspoon pure vanilla
09 -
2 eggs, large
10 -
½ cup thick sour cream
11 -
½ cup fresh peaches, finely minced (or well-drained canned peaches)
→ Cream Cheese Frosting
12 -
8 oz soft cream cheese
13 -
¼ cup butter, softened
14 -
2 cups powdered sugar
15 -
1 tablespoon honey
16 -
1 teaspoon vanilla flavor
17 -
¼ teaspoon salt
→ Garnish
18 -
Optional: fresh peach slices
# Steps:
01 -
Turn the oven to 350°F (175°C) and get a 12-slot muffin tin ready by adding cupcake liners.
02 -
In a medium-sized bowl, stir together flour, salt, baking soda, and baking powder.
03 -
Whip butter, honey, and sugar until fluffy. Add eggs one at a time, mixing each in fully. Stir in vanilla, then fold in the dry mix and sour cream alternately. Gently fold in peaches.
04 -
Spoon batter into cupcake liners until about 2/3 full. Bake for 18 to 22 minutes or until tops bounce back when pressed. Let them cool fully.
05 -
Combine cream cheese and butter, mixing till smooth. Add powdered sugar, honey, vanilla, and salt, and whip to a fluffy texture. Spread onto cool cupcakes and top with peach slices if you'd like.
# Tips:
01 -
You can switch between fresh and canned peaches depending on what’s in season.